FRBH- a must member at my kitchen counter and this delicious Keema Hara Pyaaz Masala was cooked init. In my earlier post, I have discussed few key benefits of FRBH and in this post I shall bring out some more beneficial facts about it. Squalene is an important organic compound which inherits the property to prevent skin cancer and ageing of skin. This Squalene is found primarily in rice bran, olives and amaranth seeds. The presence of Squalene in FRBH gives another reason to include this on a regular basis in our diets.
Keema hari pyaaz masala ( Mince meat with spring onions) is one such dish that I relate to my childhood when I use to enjoy it to the core with hot phulkas or khichdi whenever my aunt made this at her home. Keema Hari Pyaaz masala is regular affair at my home as it has made it to top in my hubby’s list too. A very simple recipe with gamut of flavours is must a try for all you meat lovers out here.
The rice bran oil doesn’t have a taste of its own so there is no possibility of the original taste of the food being compromised. The oil made from rice bran is enriched with a wide range of nutrients that keeps your heart healthy, boosts immunity and prevents skin ageing. The benefits are not limited to any particular age so there is no constraint of it being used selectively for only few family members. I also have recently learnt about the rice bran oil’s benefits and it popularity around the world where it is also called as “heart oil” in Japan and “health oil” in the western countries.
In most of my recipes, I have been using FRBH or Fortune Kachi Ghani(mustard oil), extra virgin olive oil, Sesame oil and Coconut oil . I would recommend all my readers and followers who are health conscious to include Fortune Rice Bran Health oil in your daily diets.
500 gms, mutton mince
1 nos, large bunch spring onions ( shallots and greens, both chopped separately)
1 nos, bay leaf
1 tsp, caraway seeds ( shajeera)
6-8 nos, black peppercorns
½ tsp, turmeric powder
1½ tsp, coriander powder
1½ tsp, garam masala powder
1½ tsp, fennel seeds, crushed
2-3 nos, green chili, slit
3 tbsp, FRBH oil
Salt as per taste
Juice of 1 lemon
Grind or pulse in chopper together to a coarse paste :-
1/3 cup, coriander leaves
1½ inch, ginger piece
8-10 nos, garlic cloves
4-5nos, green chilies (you may increase or decrease as per requirement)
In a heavy bottom pan, heat oil
Add bay leaf, shajeera and black peppercorn, fry for few seconds
Add chopped shallots( white part of spring onion) and sauté for a minute
Add mutton mince and sauté on high heat for 3-4 minutes
Add blended masala paste, coriander powder, turmeric, crushed fennel seeds and salt, sauté for another 2-3 minutes
Add add little water, cover and simmer for 15-20 minutes or till keema is done
Lastly, add garam masala powder, green chili slit, lemon and spring onions greens
Sauté for another 2-3 minutes.
Dish out, garnish with spring onion greens and serve hot with nan, paratha, phulka, khichdi or pulao of your choice.